The torta is the second greatest sandwich on the face of the earth.
In Texas, Beef reigns supreme. This is especially true for beef brisket. We love our beef so much that virtually every bbq eatery in the Lonestar state has this on the menu.
Really the reason that I have done this recipe was the fact that I watched this on the food network and thought it would be fun to try. And I thought what it could hurt to try.
I created this recipe after watching an episode of Paula Dean's show on Food Network. She introduced me to the idea of a white BBQ sauce and I have been hooked on my own version of it ever since.
A mouth watering experience, if you can get your teeth into it!
"Savoureux Faux-Filet" is "Savory Sirloin" in French..I love cooking with a French flair, so I decided to create a burger incorporating French flavors.
This is a great burger if you are looking for something juicy and great tasting. It has been developed over years of entering the Build-A-Better-Burger contest.
I love my wife's homemade clam chowder...it is just AWESOME. Why not add it to a burger and have two of my most favorite meals at once!
Who doesn't love bacon? It's a family treat around here and so I wanted to build it into a burger with a creamy cheesy topping as well. Yum!
Some burgers are the perfect lunch burgers, some go hand-in-hand with dinner, and some have late-night written all over them.
This burger is a twist on the French classic Coq Au Vin. The blend of flavors from the chicken, wine, mushrooms and bacon is tres bien! Bon Appetit!
My burger inspired me to write several limericks. Theyâ€™re all in fun. I hope you enjoy them as an introduction to my recipe!
This burger was inspired by ingredients purchased at a farmer's market in one of my favorite summer towns; Port Austin, Michigan in the "Thumb" of Michigan.